Archive for the ‘Veggies’ Category

honey-chipotle grilled corn.
September 5, 2008

This is actually the recipe that started me on the food blog path, and interestingly, it’s 100% not my own!!  The story is, one day, I was reading the food blog over at Cooking Light, and I read an entry about this recipe and how it is the best possible way to prepare corn, hands down.  I was totally pumped about this because I had actually purchased the ingredients to make this exact recipe just a few days before, without ever knowing that it would be discussed on Cooking Light.  After making the recipe, I commented on the blog about how great it was, which led the Cooking Light blog editors to click back over to my “life blog” where I blog about everything, food included.  They were very complimentary about my pictures, which made me think that I might be on to something.  So, I figured I would try out a content-focused food blog, and it seems to be doing pretty well!  Anyways, back to the recipe.  It really is awesome.  And I don’t even like corn.  But I LOVE this corn, and I bet you will too!

   Honey-Chipotle Grilled Corn

(adapted from Sunset magazine)


I would . . .

You could . . .

1 chipotle out of a can of chipotles in adobo sauce


1/3 c Smart Balance butter

1/3 c real butter

¼ c orange blossom honey

1/4 c any type of honey

1 garlic clove


¼ teaspoon of salt



1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.

Sex It Up By:



Seriously, this is sexy enough.  No additions needed.

Calling it

Fresh Grilled Corn Basted in a Honeyed-Chipotle Butter

Cooking Tip:

Chipotles are pretty spicy peppers, and the best thing about this recipe is the sweet heat component.  To tone down some of the heat, you can try separating the seeds from the pepper, but if you’re not a “heat” person, you might want to try a different recipe!


sweet and spicy barbecued beans.
July 15, 2008

We belong to a Community-Supported Agriculture program (CSA), which means we get a box full of fresh produce every week.  Our CSA is Roots Farm of Winterville, GA.  I originally heard about it in a local newspaper, and although we are by no means green (working on that one!), we are very attracted to the concept of eating organically and locally, both for health, sustainability, and decreased environmental impact.  We arranged to split a weekly share of produce with a neighbor (who we found out attends our church, after the fact!), and this is our second year.  Even though we split our share, we often find ourselves with more vegetables than we know what to do with.  Kale and other leafy greens are no exception.  And there’s only so many times in a week where you can have “sauteed greens,” so this side dish was a way to use up some of our kale excess.  Although the beans may not look particularly spectacular, they actually taste awesome.  The reason?  BBQ sauce!!


Sweet and Spicy Barbecued Beans (adapted from Cooking Light)


I would . . . You could . . .
2 teaspoons olive oil 2t vegetable or canola oil (but olive is healthiest!)
1 cup chopped onion  
4 garlic cloves, minced more or less to taste
8 cups chopped kale (about 3/4 pound) whatever you have, but not more than 8 cups
1/2 cup water  
1/2 cup hickory barbecue sauce (such as Kraft)  
2 tablespoons Dijon mustard  
1 tablespoon cider vinegar  
2 teaspoon Frank’s hot sauce other hot sauce, more or less to taste
2 (16-ounce) cans kidney beans, rinsed and drained 2 (16-ounce) cans canellini beans


Preheat oven to 350°.Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in remaining ingredients; spoon into a 2-quart casserole. Cover and bake at 350° for 45 minutes or until thoroughly heated.


6 servings (serving size: about 3/4 cup)

Recipe Extras

Sex It Up By:  


3 slices cooked bacon before baking

Calling it

Hickory-Smoked Beans with Kale Accents
Cooking Tip: You can use canola or vegetable oil in place of olive, but olive oil has more heart-healthy fats and a richer flavor.